|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a 1/6 pan of Risotto at 135F at 6pm in the top of the flip top prep cooler. Risotto did not cool and the middle was still 135F after 30 minutes. CDI (corrected during inspection) Dinner service is from 5pm to 9 pm and the Risotto was put on TPHC (time as a public health control) and any left will be discarded. 1.5 pts |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Risotto cooling in the top of the flip top prep cooler. CDI See #18. Recommend using an ice bath or the freezer when needed to quickly cool foods. 0.5 pt
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility has two double door refrigerators and 3 flip top coolers on the cook line. These units are not intended to quickly cool foods. Facility does not have a walk-in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some areas of the walls behind the 3 comp, dish machine and above the bread warmer with some build up and dust present. 0 pts
Menu changes every 3 months and facility closes the first 2 weeks in July for vacation. an |